Strawberries and Cream

Hey All ~ 

How's everyone's week going? Mine went by fast. No complainants from me. Tomorrow is Friday and paid day, double bonus!

It seems that the whole Banana "ice" cream sensation is all the rage in the health world. I've made mine and it was yummy. Plus you can make it tons of ways! But, I don't like that it melts very quickly and the ones I've made have just been lacking in something. I was reading a blog the other day and there was a recipe on there and then the gears in my brain started to turn.... 

This was the outcome

I bet you'd like to know what it is?

I had all the ingredients on hand and I was so excited..

Strawberries and Cream

1 can chilled Coconut milk ~ chill in fridge at least overnight, drain out the water that will separate from the milk

1 frozen Banana ~ cut into pieces (I'd recommend cutting before freezing)

1 cup frozen Strawberries

2-3 tsp of Agave

put all ingredients into food processor and blend away.. in about 2-3 mins (guesstimating) you will have smooth creamy fruity deliciousness!! 

You can use this as a base and mix whatever fruits that sound good. The chilled coconut milk makes it creamy and smooth and keeps it together better than just using bananas. I noticed that it doesn't "melt" like the banana or real ice cream does. I put the left over in the fridge overnight and today it was still solid and creamy. And just as delicious!

Next time I make this I'm using Pineapple and coconut for a creamy Pina Colada! Who's with me?

let me know if you try this. What kinda fruit you used and how it's changed your dessert life :) 

I'm planning on hitting the Farmers Market this weekend. And I'm sure there will be Cappuccino involved! 

What are your plans for the weekend? 

XO Sherice

Peanut Butter Cups!!

Hi ~

I hope every ones weekend was great. It was 60 degrees here on Sunday and we bbq of course. Here's a few recipes that I made.

 I looked at other recipes for Peanut butter cups but wasn't happy with what I found. I didn't want a bunch of sugar and shortening which to my surprise was in a lot of the recipes I found. So I put on my thinking cap and came up with these.. I know that there is a lot of hype with Agave now. But I would rather have a little agave over real white processed sugar. You can replace it with what ever you like. I thought about using honey but it would have changed the flavor of the filling so I didn't. But that might be a nice twist!

Peanut Butter Cups

about 2 good scoops of Organic Peanut Butter
7-8 oz dark chocolate
2 tsp of agave
sea salt


Mix the agave and the peanut butter. Melt the chocolate using a dbl boiler or in microwave start with 30 secs and stir then continue with 30 secs at a time stirring every time for microwave.
line your mini muffin tin with  mini cupcake wrappers put a small spoonful of choc in bottom of ea cupcake wrapper.

 place in freezer for about 10 mins, then put a small dollop of peanut butter mixture into each wrapper, spray your finger with a little pam and push down the peanut butter just a little. Then put a large spoonful of choc. on the tops of each. put back into freezer for 5 mins, remove and sprinkle a little bit of sea salt on each peanut butter cup and put back into freezer for 15-20 mins. The combination of the sweet and salty take these from good to GREAT!!

these are rich and delicious and so much better than any store bought!!

I also made some delicious twice baked sweet potatoes

 I used 2 med size sweet potatoes
2 small scoops of 0% plain greek yogurt
1/4 tsp garlic powder
1/4 tsp cumin powder
1/4 tsp onion powder
1/4 tsp tumeric powder
1/4 tsp chili powder
1/4 tsp ginger powder

First I oiled them on the outside with just a little EVOO then baked them until done in a 400 degree oven, let them cool and carefully cut them length wise. Gently scoop out inside leaving a small border inside skins. then I mashed them with the greek yogurt and added all but about 1/2 tsp of the spice mixture. this made enough filling for about 3 of the skins.. I like my skins to be bursting otherwise you could make it stretch and fill all 4 skins. place bake in 350 oven until warmed through and crispy!! These were so good. I will be making them again!!

Last but not least.. I LOVE Tarragon.. I have a great recipe for Tarragon Turkey Sliders and found these perfect little buns to go with them..

1 pkg ground turkey breast
1/2 cup bread crumbs or ground oats would be great and a bit healthier too
1/2 cup finely grated zucchini
1/4 cup finely chopped onion
2 tbls chopped fresh tarragon or 2 tsp dried tarragon
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper

mix everything together and make into 12 small slider sized burgers. spray your bbq with pam and cook these little delights for about 3 mins on each side... here's my hardworking man cooking up some delicious grub!!

that about sums up our delicious Sunday Bbq.. great company, being my sister and niece and nephew, and great healthy food with a side of Stella Artois!

I hope you try some of these recipes and let me know what you think of them!! You won't be sorry!! :)

Sherice ox

Mounds Mousse ~ creamy, chocolatey, 2 ingredients=93 calories

Hey ~

I hope everyone's week went well. I, for one am glad it's Saturday. Last night I was really craving something chocolatey and creamy that wouldn't undermine all my hard work at the gym and eating clean this week. A while back I was playing around with some chilled coconut milk but it just wasn't right.... but the consistency was so creamy and fluffy, it reminded me of mousse.

Ever since then it's been in the back of my mind... nagging at me.. so last night I had a brainstorm.. here it is...

I call this Mounds Mousse because you get that coconut and chocolate combo that is so delicious but with out all the sugar, fat and calories!

Chill coconut milk in the fridge overnight, scoop out the hardened milk and discard the liquid that has separated in the bottom. Add in 1/4 cup of Ghirardelli sweetened chocolate powder.. you can get this at safeway. whip together with whisk. Once fully incorporated divide into 3 ramekins. This will be about 1/2 cup, give or take in ea ramekin. Put back in fridge and chill for 20-30 mins..

Here's the breakdown.....
calories = 93
Fat = 5 gr
sodium = 20 mg
carbs = 12 gr
sugar = 10 gr
protein = 1 gr

I think this is delicious! I hope you like it too!
Sherice ox

Edited on 2/24/14

Next time I make this I will use Vegan Choc Shakeology!!